Place the Crescenza into a pie pan or non-reactive baking dish. Combine the chopped herbs and the extra virgin olive oil, pour over the cheese and season well with salt and pepper.
“Turn” the artichokes by removing the tough outer leaves with a knife and trimming any of the green part away, cut in half and remove the choke if it is tough.
Place into water with the juice of the lemon to prevent browning.
When all of the artichokes have been prepared, slice them to 1/8-inch thick.
Place the pure olive oil into a sauté pan, heat over medium heat add the artichokes and increase the heat to medium high, season with salt and pepper.
Allow the artichokes to cook for 5 to 7 minutes or until a nice golden brown and no longer al dente.
Make vinaigrette by whisking together the balsamic and the extra virgin, season to taste with salt and pepper.
Place the pure olive oil into a large sauté pan and add the bread. Season well with salt and pepper and cook for about 3 to 4 minutes, or until browned, add the artichokes and heat until warm.
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